Northeast Pales/IPA/DIPA

looks tasty! What was your hopping schedule during boil and FO?

 

Here's my recipe:
Batch size was 5.75 gallons
The 0 minute additions were a hopstand. I added half the hopstand hops at flameout, then the rest once it got to 180. The hopstand was about 30 minutes

11 lbs 4.0 oz Pilsner (1.6 SRM) Grain 1 74.4 %
2 lbs White Wheat Malt (2.4 SRM) Grain 2 13.2 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 3 3.3 %
5.0 oz Acid Malt (3.0 SRM) Grain 4 2.1 %
5.0 oz Caramalt (Thomas Fawcett) (15.0 SRM) Grain 5 2.0 %
12.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 6 5.0 %

1.00 oz Warrior [15.00 %] – Boil 90.0 min Hop 7 48.2 IBUs
1.00 oz Citra [12.00 %] – Boil 10.0 min Hop 8 13.1 IBUs
1.00 oz Galaxy [14.00 %] – Boil 10.0 min Hop 9 15.3 IBUs
2.00 oz Galaxy [14.00 %] – Boil 0.0 min Hop 10 0.0 IBUs
1.00 oz Citra [12.00 %] – Boil 0.0 min Hop 11 0.0 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] – Boil 0.0 mi Hop 12 0.0 IBUs

1.00 oz Citra [12.00 %] – Dry Hop 1
1.00 oz Galaxy [14.00 %] – Dry Hop 1
1.00 oz Mosaic (HBC 369) [12.25 %] Dry Hop 1

1.00 oz Mosaic Dry Hop 2
1.00 oz Citra [12.00 %] – Dry Hop 2
1.00 oz Galaxy [14.00 %] – Dry Hop 2

 

I just finished brewing a batch of the fort point clone from byo and had amazing juicy flavor from a very hazy beer 1 week in the keg. After that, my beers are very clear now and seem to have far less aroma, more pronounced bitterness, fairly clear appearance, and very good mouthfeel. Kind of bummed out about this as I started with a very close fort point clone and ended with a beer that's reminiscent of two hearted ale only 2 weeks in. Although I still enjoy the beer, I'm a bit disappointed and not sure what happened. Has anyone had similar experiences or done anything to mitigate this?

 

Which yeast strain did you use?

What was your dry hopping process: amount of hops, how long, etc.

Cheers!

 

I used 1098 and dry hopped in the keg at transfer from primary at day 7 with 4 oz of citra. (Forgot 1 oz of Columbus) left keg at room temp for 5 days and cold crashed to push out first 2 pints of extra yeast and trub through keg. First 5 pints were exactly what I hoped, then it turned into a different beer entirely

 

Hmm, maybe Dave Green (@telejunkie) might have some insight here.

I believe he was the 'author' of the clone recipe.

Maybe you would have benefited from a longer contact time?

You mentioned: "After that, my beers are very clear now and seem to have far less aroma, more pronounced bitterness, fairly clear appearance, and very good mouthfeel." The "far less aroma" is consistent with hop fade due to oxidative processes but since you dry hopped in the keg I would guess that air (oxygen) shouldn't be an issue here?

Cheers!

 

This beer only had exposure to oxygen when transferring to keg for about 5 minutes. Keg was purged with co2 before and after transfer and primary was only once as I transferred. Hopefully it's not the hop crop this year...

 

Yeah, I doubt that oxidation is the issue.

Every batch of Citra I have ever homebrewed has been a potent as hell from an essential oils perspective but there are no guarantees on essential oils at the homebrewing level since the only information we get is Alpha Acid percentage (and sometimes Beta Acid percentage).

Cheers!

 

Could be possible that hop oils are flocculating with yeast and sediment.

 

With that said do you think there is value in a cold crash prior to DH?

 

When did you add your first dry hop addition? (in relation to the finishing of active fermentation)

Edit…just noticed you already gave your process…my hint would be credited to JC...add first round of dry hops in the primary as active ferm is slowing down…I used columbus in primary and citra after kegging. He also dry hops under pressure…#germanbrewingthread #spundingvalve?

 

I haven't done enough work to have an answer for you. I can say that my dry hop additions lately have been at the tail end of fermentation to net a NEIPA style beer, and as these beers drop clear, I perceive a drop in aromatics.

 

I feel like a bunch of these beers have disclaimers that they should be consumed immediately. Makes sense but i might try to split batch and cold crash one and see what happens

 

I am guessing that you have already read the discussion between @jlordi12 and @SFACRKnight on the topic of cold crashing. Maybe this affected the beer from a haze & aromatics perspective? I do not cold crash my beers so I can't provide any input here.

Cheers!

 

maybe not , I just brought it up. I wonder if anyone has any incremental evidence on the matter.

 

Yes. Dry hopping fairly clear beer means less of your dry hops will drop out with the yeast when you cold carbonate and store it. I don't cold crash unless it's a very low flocc yeast. For everything else, I give it more time to settle in the primary before dry hopping in the keg. Generally 2-3 weeks.

Dry hopping a one week old yeast bomb typically produces a beer that starts off great, then falls off a cliff when the yeast drops in the keg. That is what Misterphinister just experienced.

 

FWIW it seems like a reasonable discussion topic. As I understand the general premise of cold crashing it is to clarify beer. Maybe NE style hoppy beers are different in this regard but maybe they aren't?

In a couple of months I will be homebrewing a Fort Point clone and I can assure you that I will not be cold crashing that beer.

Cheers!

 

I think your split batch idea is a great one.

 

Experiment Number 2.

Cheers!

 

did you use whirl floc??